Artichoke Mushroom Dip Food

WILD MUSHROOM AND ARTICHOKE DIP

Wild Mushroom and Artichoke Dip image

This wonderful twist on the classic artichoke dip is perfect for a party.

Provided by RecipeGirl.com (via "Oceanjasper" CLBB)

Time 45m

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
2 cups (about 4 ounces) sliced shiitake mushroom caps
One 6 ounce package pre-sliced Portobello mushrooms, (chopped)
½ cup light mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped onion
¼ cup thinly sliced green onions
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon black pepper
¾ teaspoon salt
1 dash cayenne pepper
One 14 ounce can artichoke hearts, (drained & coarsely chopped)
Two 8 ounce packages fat-free cream cheese
sliced baguette, (for serving)

Steps:

Preheat the oven to 350°F. Coat a 2 quart casserole dish with cooking spray.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 5 minutes, or until tender. Combine mushrooms and remaining ingredients, stirring until well-blended.
Spoon the mixture into prepared dish. Bake for 30 minutes or until thoroughly heated (bubbly).
Serve hot with sliced baguette.

Nutrition Facts : ServingSize 1 serving, Calories 102 kcal, Carbohydrate 8 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 4 mg, Sodium 489 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g

LINDA'S EXCELLENT ARTICHOKE AND SPINACH DIP

Linda's Excellent Artichoke And Spinach Dip image

This is my recipe that evolved from many trial and error attempts. I had eaten it at a famous restaurant and tried to figure out all the ingredients. I have had many compliments every time I serve it.

Provided by linda shoaf

Categories Vegetable

Time 1h

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

3 (10 ounce) packages frozen chopped spinach, thawed and well drained
3 (14 ounce) cans artichokes, drained and chopped
1 medium onion, chopped
1 tablespoon fresh garlic, minced or garlic powder
1 cup mayonnaise
1 cup parmesan cheese or 1 cup romano cheese, grated
2 cups cheddar cheese, grated
2 cups monterey jack cheese, grated
2 (8 ounce) packages cream cheese
1 can cream of mushroom soup
1 can mushroom

Steps:

Lightly grease a large baking dish.
Mix all ingredients.
Place in baking dish and bake at 350 degrees 35-45 minutes.
Serve with wheat crackers or chips.

ARTICHOKE DIP-STUFFED MUSHROOMS

Artichoke Dip-Stuffed Mushrooms image

Party-goers always go for the warm artichoke dip first. Unless there are stuffed mushrooms; then they're torn. So be a thoughtful host and serve these.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 40m

Yield 20 servings

Number Of Ingredients 4

Ingredients

20 large fresh mushrooms (1 lb.), cleaned, stems and gills removed
1 can (14 oz.) artichoke hearts, well drained, finely chopped
3/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Real Mayo Mayonnaise

Steps:

Heat oven to 450ºF.
Place wire rack on foil-covered rimmed baking sheet; place mushrooms, cap sides up, on rack.
Bake 15 min. Drain mushrooms on paper towel-covered plate. Remove wire rack and discard foil (with mushroom liquid) from baking sheet.
Combine remaining ingredients; spoon into mushrooms. Return to baking sheet (without rack).
Bake 10 min. or until heated through.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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